Chicken Parmigiana
Here’s a dish you can make with a loved one this Valentine’s Day, or any special occasion for that matter!
Chicken parmigiana was the first recipe my boyfriend and I cooked together virtually, and it was delicious.
Whether you’re far apart or under the same roof, this could be a fun activity to do with your loved one or best friend!
Here are the step-by-step pictures of the recipe, and the setup to ensure a smooth-sailing cooking session with your loved one!
Make sure to set up your breading station: in 3 separate plates/trays!
As much as possible, keep one hand solely for the dry trays, and the other for the wet. I can’t remember where I learnt this from, but I remember it as “left hand wet hand, right hand dry hand” and it has stuck with me since!
…though if you look carefully in the photos I kinda did it the other way round lol.
To prepare for frying, place a grill on top of a baking tray lined with baking paper or foil to catch the mess.
THE RECIPE
SERVES 2
Ingredients
2 chicken breasts, butterflied
5-6 tbsp plain flour
2 eggs, beaten
2 tbsp grated parmesan cheese
4 tbsp grated mozzarella cheese
Oil for frying
Marinara sauce350g passata
2 cloves of garlic, minced
1 tbsp Tobasco (optional)
1 tsp dried herbs de provence (optional)
2-3 fresh basil leaves
Olive oil
Breadcrumbs10 tbsp breadcrumbs
2 tbsp grated parmesan cheese
2 tsp garlic powder
2 tsp paprika
Black pepper
A pinch of salt
Directions
Place the butterflied chicken breasts between 2 sheets of baking paper and flatten it by hitting it gently with a rolling pin or wine bottle.
To prepare the marinara sauce, sautée the garlic, dried herbs, and basil in some oil over low to medium heat till fragrant. Then, add the passata and Tobasco. Cook it over a low simmer for 2-3 min until everything has heated up evenly.
Breading station: in 3 separate plates/trays, set up the (1) flour, (2) beaten eggs, and (3) all ingredients under ‘breadcrumbs’ respectively.
Dipping sequence: 1 → 2 → 3 → 2 → 3 (yes, double dip! We love ~texturr~ in this house).
To prepare for frying: have on standby a grill placed on top of a baking tray lined with baking paper/foil to catch the mess.
Before frying, preheat your oven, grill/broil setting.
In a pan heated with 1cm of frying oil, place the chicken breast down. After ~30 sec flip it, and keep flipping every 30 sec till the chicken has turned a beautiful golden brown.
Once done, place it onto the grill to settle.
Layering: top the chicken with a generous serving of marina sauce, parmesan + mozzarella cheese, and black pepper.
Place it under the grill for ~5-8 min or as needed for the cheese to melt and turn bubbly!
Note
When frying, remember to keep moving it around as there will be hot spots and we don’t want any one portion of the chicken to burn.
You could cut the chicken into smaller chunks to make nuggets, strips to make tenders for tacos, or place the chicken in a sandwich!
Nutrition
Per serving
Calories: 718kcal
Carbohydrates: 78g
Protein: 46g
Fat: 23g
Sugar: 8.1g
Sodium: 804.11mg
Fibre: 6.5g